Big Bend Florida
By Capt. Tato
Paella is the name given to almost any rice in
Spain. Actually I don’t know of many rice dishes that are not called
paella this or paella that. No doubt that Paella is one of the most
famous rice dishes in the world.
In our family we enjoy Paella in a very simple
way. These are the ingredients you will need. I will give them to you
in the order that you will need them:
- Extra Virgin Olive Oil and garlic
- “The Meats” – chicken, pork, ham and chorizo
- Safron, salt and pepper
- “The Sofrito” --- diced green peppers,
tomatoes and onions
- Lima beans
- “The Seafood” – squid, shrimp. Mussles, clams
- Green Beans, Red Pimento, White Sparragus
- Chicken Broth
To cook paella you will need a “paellero” which
is the traditional flat shallow pan.
It is good to have several sizes so you can
prepare paella for a few a two people or as many as you want.
In this picture you can see a small sea food less
paella for two next to a small Paella for six being cook in my kitchen
This medium size paellero will serve 12 people
and is made out of Calphalon, a modern days paellero.
This bigger size “paellero” will serve over 80
people, and believe me, they grow even to larger sizes.
We are going to start our Paella with extra
virgin olive oil and some fresh garlic in our paellero, once the oil
is seasoned we add the meats.
These are: ham, Chicken,Spanish sausage (chorizo), Ham and Pork
your meats in the seasoned oil until brown.
The next set of ingredients are what we call “sofrito” which is diced
onions, diced green pepper and diced tomatoes. I also like to ad at
this point the Saffron
Another view of the meats browning and the added
sofrito. I will cook this at medium heat for 5 to 10 minutes and then
I start adding the seafood. From this point on it is quick adding of
ingredients We are going to add the Lima Beans, the squid, the
shrimps, the mussels and clams
Lima beans and Pimentos
Shrimps, Mussles, Clams & Squid
At this point we add the rice and garnish with
green peas and white esparragus and red pimentos.
The rice will be cooked within 20 minutes and I
like to have plenty of stock at hand to keep it moist.